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| Japanese Fried Chicken (Chicken Katsu) |
| 4 Servings |
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| Ingredients |
1 lb boneless chicken breasts
1 t salt
1/2 t garlic powder
vegetable oil, for deep frying
1 C (5 oz) all-purpose (plain) flour
2 eggs, beaten
2 C (8 oz) panko (Japanese-style crumbs)
4 lemon wedges, for serving
tonkatsu sauce, for dipping
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| Method |
| Remove skin and trim any fat from chicken breasts.
Place on the cutting board and pound gently with a meat mallet to
flatten slightly.
Combine salt, pepper and garlic powder and sprinkle over chicken.
Dredge chicken in flour, then dip into beaten egg and the coat with
panko.
Slip chicken into 375-degree-hot oil.
Cook about 5-10 minutes until coating is golden brown and chicken
is opaque.
Remove chicken from oil and drain on paper towels.
Cut into slices about 1/2-inch thick.
Serve with lemon wedge and tonkatsu sauce for dipping. |
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